Try this healthy low-fat version of Mexican Cheese Dip for an amazing high-protein, low-calorie snack. And it doubles as a healthy enchilada filling!
Who doesn’t love a restaurant-style Mexican cheese dip? Cool, creamy and spicy all at the same time, there’s nothing quite like the combination of cheese dip, tortillas and a side of salsa to kick off Mexican fiesta.
Of course, most Mexican cheese dips – especially the restaurant variety — are loaded with sour cream and full-fat cheese. Not a great combination if you’re counting calories, trying to lose that gut or keep your summer abs nice and defined.
This version of Mexican Cheese Dip has been lightened up (it comes in at around 80 calories per 1/2 cup serving,) without losing one iota of flavor. Trust me, it’s that good.
One of the great things about Mexican food is that the predominance of highly-flavorful spices and ingredients like cumin, coriander, garlic, onion and chiles allows you to create healthy versions of most Mexican dishes without losing the flavors you’ve come to love.
It’s All In The Cheese
The base for this particular Mexican Cheese Dip recipe is — surprise — low-fat cottage cheese.
Low-fat cottage cheese is one of the fitness power foods that you’ll find popping up on a lot on Answer Fitness.
Because it’s high in slow-digesting casein protein, low in fat and relatively low in calories. But even more importantly, cottage cheese is one of the most versatile ingredients in the dairy case. It’s a great substitute for fattier cheeses in all kinds of recipes, and it’s extremely adaptable when it comes to changing its texture for spreads and dips. It’s also inexpensive.
This Mexican Cheese Dip recipe is intended as a base recipe. You can experiment around in the kitchen with different amounts of the spices I use, or try adding things like chipotle chiles or adobo spices for a different twist. It’s pretty hard to screw this recipe up.
The dip also makes a tasty and healthy filling for cheese enchiladas. So make up extra and treat yourself to a dish of enchiladas later in the week.
Mexican Cheese Dip
1 large (24 oz) carton low-fat cottage cheese (small curd, preferably)
1/2 cup Low-Fat Quark or low-fat Greek Yogurt
1 bunch green onions (scallions), thinly sliced (about 1 cup.) Include the milder green portion.
1 cup Kraft 2% Shredded Mexican Four Cheese Blend (you can also substitute in fat-free shredded cheddar)
1 1/2 tsp garlic powder
3/4 tsp onion powder
1 tsp fresh, minced garlic
1/2 tsp cumin
1/8 tsp white pepper
2 TBS French Onion Dip Mix
1 small jalapeno, seeds removed and finely chopped (optional)
- In a large bowl or electric mixer, combine all ingredients.
- Mix gently until dip is smooth.
- Adjust for salt to taste
- For best results, refrigerate at least one hour before serving, preferably overnight.
Serve chilled with salsa and baked corn or tortilla chips, like Garden of Eatin’ Bake Corn Chips. This dip can also be served with veggies or used as enchilada filling.
Mexican Cheese Dip Nutritional Facts
Servings Size: 1/2 cup
Total Servings: 12
Amount Per ServingCalories 83.2
Total Fat 2.5 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 7.9 mg
Sodium 319.2 mg
Potassium 120.7 mg
Total Carbohydrate 4.2 g
Dietary Fiber 0.4 g
Sugars 1.3 g
Protein 10.3 gVitamin A 5.2 %
Vitamin B-12 6.9 %
Vitamin B-6 4.3 %
Vitamin C 4.1 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 20.0 %
Copper 1.6 %
Folate 3.7 %
Iron 3.3 %
Magnesium 2.4 %
Manganese 2.2 %
Niacin 0.9 %
Pantothenic Acid 1.9 %
Phosphorus 10.1 %
Riboflavin 7.4 %
Selenium 8.3 %
Thiamin 2.1 %
Zinc 2.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Sites That Link to this Post
- Day 5: Mexican Food | Fast Turtle Problems | May 25, 2012